Makes about 12 ring doughnuts and 6 jam doughnuts
500g cake flour
2ml (½ tsp) salt
10g (1 sachet) dry yeast
210ml lukewarm milk
2 large eggs, lightly beaten
2.5ml (½ tsp) finely grated lemon zest
2.5ml (½ tsp) vanilla essence
60ml (¼ cup) sunflower or canola oil, plus extra for deep-frying
Apricot jam, for filling
Caster sugar, for dusting
Mix the flour, salt, yeast and sugar together. Add the warmed milk to the dry ingredients and mix until combined. Mix in the eggs, lemon zest and vanilla essence. Gradually add the oil, beating until well combined. Knead until it forms a ball.
Wrap in plastic or place in a covered container and leave to rise for about 40 minutes, until doubled in size.
Turn out onto a lightly floured surface and roll out to 1cm thickness. Cut into rings using an 8cm round cutter. Cut out the centre of each ring with a 3.5cm round cutter. Cover and let rise for a further 20 minutes or until doubled in size.
Roll the centre cut-outs into 6 balls (combining 2 cut-outs to form each ball) and deep fry in hot oil. Remove with a slotted spoon and drain on paper towel. Heat clean oil (to 180°C if you have a deep-fryer) and deep-fry the “holey” doughnuts until golden. Remove and drain. Allow to cool, then pipe jam into the small doughnuts and dust all the doughnuts with caster sugar.